How To Make Lemon Lime Cookies With An Apricot Glaze
What you'll need
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1 1/2 cups
Almond Flour
10 Tbsp
Lakanto Monk Fruit Sweetener
4 Tbsp-8 Tbsp
Water Or Unsweetend Plant Milk
2 Tbsp
Baking Powder
2 packets
Built Boost+Immune Lemon Lime-
Sift almond flour
Add monk fruit sweetener to the flour
Add baking powder
Add the lemon-lime built boost+Immune packets.
Add the water. And mix. If the dough is dry add 1 tsp of water until the dough is moist.
Preheat your oven to 350-176 celcius or had mark 4
Using a spoon or a scoop place dough balls on cookie sheet. You can can flatten them. I don't. I like them more like macaroons (the coconut macaroons)
Bake your cookies for 13 minutes or until lightly golden born. Keep an eye out as these cookies tend to burn easily.
Take 1 built boost+immune apricot-pineapple packet with 3+ Tbsps of water. Taste and if you want a stronger apricot taste add the other packet.
You are looking for a Cinnabon icing kind of thickness/thinness.
When your cookies are cooled you can either dip or take a spoon and drizzle the glaze over the cookies.
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